In response to PamLayton - yes, it works. I'm no kitchen scientist but I guess the combo of oil and butter in a covered pan keeps the garlic from becoming overdone. It's a good recipe - give it a try. We rarely use salt in recipes so I only shake a bit into this one during the onion/garlic cooking phase.

I really want to try this recipe and I really want to like it but I'm having trouble imagining sauteeing garlic in butter for 5 minutes. I would think it would be brown and bitter. Anyone really done this?

I don't care much for greens but I want to like rainbow Swiss chard. lt's pretty and healthy. My eye doctor wants me to eat more leafy greens.So I bought some chard at the first farmer's market of the season and used this recipe. It is wonderful! No bitterness. Very flavorful. I did not change a thing. I will make this again.

Mmmm, so good, so easy. I omit the salt and pepper during the cooking and add to taste at the very end. I use a little low sodium chicken broth if the pan gets too dry. I didn't find the need for vinegar as indicated by another reviewer.

Made this tonight (to accompany roasted pork and garlic mashed potatoes), and it was awesome. I added some shallots (b/c they were getting old), a little water to keep it all moist during cooking, and salt/pepper by eye. I did NOT need to add more seasoning during the final saute phase, as I tasted and there was enough from the onions/stalks. It was so naturally sweet and surprising, that I'll think twice before having spinach again. Please, please try this!